T.G.I. Friday's Jack Daniels Sauce Recipe
1 teaspoon Onion Powder
1 tablespoon Tabasco Sauce
2 tablespoons Red Wine Vinegar
1/4 cup Jack Daniel's
2 cups brown sugar
1/4 cup water
4 beef bouillon cubes
2 tablespoons Worcestershire sauce
Combine all ingredients in a small sauce pan. Bring to a boil, reduce heat and simmer for 15 minutes. Allow to cool and use as a sauce on any grilled meat or fish -- especially salmon!
TGI Fridays Spinach Dip Recipe
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup parmesan cheese (grated)
1/2 cup mozzarella cheese (cubed)
1 to 2 Teaspoons minced garlic
1 package of frozen spinach, thawed and squeezed of its juices
1 (14 oz) can of artichoke hearts, chopped (can also use frozen)&(thawed)
Combine all ingredients. Place in shallow casserole dish. You can either bake the dip for about 15-20 minutes at 325 F ..but I have also found that you can just heat it in the microwave for a few minutes.
T.G.I. Friday's 9 Layer Dip
2 Strips Lean Bacon
1 16 oz Can Refried Beans Plain
1/2 C. Sour Cream
1/2 tsp. Taco Seasoning
3/4 C. Shredded Cheddar Cheese
3/4 C. Guacamole (Frozen or Prepared is Fine)
1/3 C. Diced Tomatoes (about 1 Romano Tomato)
1 Tbsp. Fresh Cilantro Chopped Finely
2 Tbsp. Sliced Black Olives
2 Tbsp. Finely Sliced Green Onions
Fry diced bacon until crisp, add refried beans and cook slowly.
Stir frequently until the bacon and bacon drippings are mixed through about 15 minutes, remove from heat.
Mix taco seasoning with sour cream and set aside.
Place ingredients in this order: Place refried beans on serving platter spread out to 1 - 1 1/2 inches thick. 1/2 C. shredded cheese 1/2 C. prepared sour cream 3/4 C. guacamole diced tomatoes diced cilantro black olives sliced green onion 1/4 C. cheese for garnish
Serve with chips.
T.G.I. Friday's Gazpacho
1 cup tomato juice or V8 (for an additional vegetable kick)
1 teaspoon Tabasco
1 tablespoon granulated sugar
1 tablespoon salt (add salt in 1 teaspoon increments and taste each time; it will depend on how ripe and juicy your tomatoes are as to how much salt you need)
1 fresh squeezed lemon
2 medium size carrots, washed, peeled and rough chopped
1 red onion, washed, peeled and rough chopped*
2 medium size green peppers*
2 to 3 ribs celery, washed and rough chopped*
2 large ripe tomatoes
1 medium size cucumber,washed, peeled and seeded
* Amount of onion, green pepper and celery should be about the same.
Place all vegetables and seasoning (except salt) in blender in order as they appear and add 1 cup of tomato juice. Blend for 20 seconds to chop vegetables into small pieces (do not puree vegetables - Gazpacho should be like a small-diced salsa).
Add remaining juice and allow to sit in refrigerator for 4 hours for flavors to blend.
Taste and add salt as needed.
T.G.I. Friday's Fire Bites
26 oz Can Sliced Jalepeno Peppers (not pickled, those used for nachos)
2-2/3 C. Crackers Crumbs
2 C. Flour
1/2 C. Water
Vegetable Oil ( for your favorite deep frying system)
Drain jalapeno peppers and set aside.
Mix cracker crumbs and flour together, blend well. In separate bowl beat eggs and add water blend well.
Heat oil in fry pan, deep fryer, or fry cooker until temperature is the same degree's that you would fry French fries at.
Dip slices of peppers in egg wash and then the flour and cracker crumb mixture, dust off excess dry ingredients and carefully place in hot oil.
Place enough of the peppers in your deep frying system so they are not over crowded. Take care, the peppers like to pop a little. Fry until golden brown.
Remove peppers and dry on a paper towel.
T.G.I. Friday's Potato Skins
5 baked potato skins, cut in half
1 tablespoon melted butter
1 green onion, diced
1/2 cup fried bacon, diced (about 5 strips)
3/4 cup cheddar cheese, shredded
Heat oven to 375F.
Brush potato shells with melted butter and sprinkle season all to taste and bake for 15-20 minutes until crisp but not dry and hard.
Remove and sprinkle with cheese, bacon and onion, place back in oven until cheese is melted.
Serve with sour cream.
T.G.I. Friday's Pot Stickers
2-1/2 c. flour
1/2 tsp. salt
1 c. hot water
1 T. vegetable oil
1 lb. ground pork
2 T. Kikkoman soy sauce or good Tamari sauce
1 T. sesame oil
1 1/2 tsp. grated fresh ginger
1/4 tsp. sugar
Salt and pepper to taste
3 green onions, chopped
1 T. cornstarch
1 can water chestnuts, finely chopped
1 clove garlic, minced
1/2 c. Kikkoman soy sauce
1/4 c. rice wine vinegar
1 tsp. chili oil OR a small spoonful of Hunan sauce
1 green onion, finely chopped (greens too)
Combine flour, salt, hot water and oil in a medium bowl; make a smooth dough.
Allow the dough to rest for 20 minutes, covered.
Combine the dipping sauce ingredients in a small bowl; set aside.
Combine the filling ingredients.
Roll the dough out about 1/8" thick. Use a biscuit cutter or a glass to cut out 3" circles. Brush a little water around the edges of the circles. Place about 2 tsp. filling in center. Fold the circles in half and press to seal, making sure to squeeze out any air.
To cook, bring a pot of salted water to boil, and boil the dumplings until cooked through, about 5 minutes.
Drain well. (The dumplings may be frozen at this point to use later.) This about 8 dozen or so. If not frozen, heat a skillet or wok until hot, add about 2 T. oil and heat. Add dumplings and fry them until nicely browned on one side. Drain on paper towels.
Serve with the dipping sauce.
T.G.I. Friday's Cajun Angels
Wrap a slice of bacon around a large shrimp (cooked) and roll in cajun seasonings - broil until bacon is crisp.
l part Creole Mustard (must be Creole according to T.G.I.F)
l part mayonnaise
Cajun seasoning to taste and heat desired
Horseradish (drained), to taste
T.G.I. Friday's Hot Artichoke and Spinach Dip
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup parmesan cheese (grated)
1/2 cup mozzarella cheese (cubed)
1 to 2 teaspoons minced garlic
1 package frozen spinach, thawed and squeezed of its juices
1 (14 ounce) can artichoke hearts, chopped
(can also use frozen) and (thawed)
Combine all ingredients.
Place in shallow casserole dish.
You can either bake the dip for about 15 to 20 minutes at 325 degrees F, but I have also found that you can just heat it in the microwave for a few minutes.
T.G.I. Friday's Quesadilla Dipping Sauce
Mix 3 parts guacamole with 2 parts ranch and one part pico de gallo
T.G.I. Friday's Malt Cake
1 cup plus 3 tablespoons oil
1/2 cup plus 2 tablespoons milk
1/2 cup plus 2 tablespoons plain yogurt
2 large eggs
1 tablespoon vanilla extract
3 cups granulated sugar
3 cups flour
3/4 cup plus 1 tablespoon unsweetened cocoa powder
1 1/2 tablespoons baking soda
1/4 teaspoon salt
1-1/4 cups boiling water
Malt Frosting (recipe below )
Make Malt Frosting before making the cake so that it can chill for at least 2 hours.
Preheat oven to 300 degrees F.
Prepare 3 round 9-inch cake pans with butter and flour and line with parchment or wax paper. Set aside.
Beat oil, milk, yogurt, eggs and vanilla with electric mixer until well blended, about 2 minutes.
Sift together sugar, flour, cocoa powder, baking soda and salt in separate bowl.
Slowly add 1/3 of dry ingredients to milk mixture and beat until well blended. Beat in 1/3 of boiling water.
Add another 1/3 of dry ingredients and beat until well mixed; then beat in another 1/3 of water.
Add remaining dry ingredients, beating well, then add remaining water and beat until well mixed. Scrape mixing bowl often.
Pour equal amounts of batter into prepared pans. Bake until toothpick inserted in center comes out clean, 45 to 55 minutes. Do not open oven while cake is baking.
Cool pans on rack for 15 minutes, then remove cake from pan, take off paper, and continue to cool completely. Frost top of one layer with Malt Frosting, then place second layer on top and frost; top with third layer and frost tops and sides.
Refrigerate 2 hours before cutting. Makes 16 servings.
Melt one 12-ounce package of semi-sweet chocolate chips in a saucepan over low heat, stirring constantly. Set aside to cool.
Beat 1 pint whipping cream and 1 1/4 cups malted milk powder in electric mixer on high until stiff but not dry, about 2 minutes; refrigerate about 30 minutes.
Whip 1/3 cup sugar, 4 ounces softened creamcheese and 1 teaspoon vanilla extract in a separate bowl until creamy, about 2 minutes, scraping bowl often.
Add melted chocolate chips and beat 1 more minute. Add half of malt-cream mixture and beat until uniform in color.
Fold in remaining malt-cream mixture by hand until frosting is uniform in color. Refrigerate at least 2 hours before icing cake.
T.G.I. Friday's Mocha Mud Pie
1/2 pound butter or margarine
3/4 pound milk chocolate (bars)
1/4 cup plus 2 tablespoons powdered sugar
1 teaspoon vanilla extract
1 cup toasted almond pieces plus 1/4 cup toasted
almond pieces, for garnish
12 ounces Famous chocolate wafers
1/2 cup butter or margarine
1/2 gallon coffee ice cream
In saucepan over low heat, melt margarine or butter, then stir in chocolate. (This will greatly reduce the chance of scorching the chocolate. Mixture may look separated but it will come together after cooking with egg yolks.)
Separate eggs, reserving yolks in mixing bowl and retaining whites in separate container. Whip yolks on medium-high speed until they turn pale yellow .
Slightly warm egg yolks by slowly adding 1 to 1 1/2 cups of chocolate-margarine mixture while mixer is running on medium-high
Return this mixture to remaining chocolate/margarine mixture, stirring constantly with rubber spatula as it cooks over low heat until mixture thickens, about 3 minutes.
Remove from heat and immediately pour into large mixing bowl to speed up cooling.
Add powdered sugar, vanilla and almonds; mix well with wire whisk. Allow to cool to room temperature.
Place chocolate wafers in plastic bag and roll into fine crumbs using rolling pin. Pour into separate bowl and add melted butter. Mix thoroughly with wire whisk, until moist and crumbly.
Reserve 1 cup of crumb mixture for final step.
Spread remaining crumb mixture in even layer across bottom of 13 x 9-inch baking pan, gently pressing down. (If crumb mixture is not pressed, it will fall apart during cutting.) Set aside.
Whip egg whites in clean and chilled bowl until whites are stuff but not dry, just holding a soft peak. Using rubber spatula, gently fold all egg whites at once into chocolate/margarine mixture.
Be sure to mix almonds thoroughly since they tend to sink to bottom of mixture.
Spread half of chocolate filling, about 1 quart, evenly over bottom crust.
Add overflowing scoops of coffee ice cream on top of chocolate filling.
Place 4 scoops across by 6 scoops down. Work quickly to prevent ice cream from over melting.
Pour remaining chocolate filling over ice cream. Smooth top with rubber spatula. Surface will be slightly bumpy.
Sprinkle reserved crumb mixture evenly over top of pie. Cover with plastic wrap. Place in freezer on flat surface to ensure even freezing, at least 8 hours.
To cut, dip chef's knife into hot water and pull knife through the pie. Re-dip in hot water after each cut.
To serve, top each piece with hot fudge sauce and garnish with toasted almond slices.
T.G.I. Friday's Bruschetta Chicken and Pasta
Four 4 oz. chicken breasts (grill right before serving).
Season both sides of chicken breasts with salt and black pepper. Grill 3-4 minutes per side for grill marks or until the chicken breasts reach 165ºF (recommend cooking on a seasoned grill)
1 stick of butter (1/4 pound)
1/8 tsp. salt 1/8 tsp. black pepper
1/8 tsp. garlic powder
Melt butter in microwave and stir to combine seasonings Drizzle your favorite bread with garlic butter and bake at 350º until crispy and golden brown (approximately 4 minutes).
1 lb. angel hair pasta (can cook and chill ahead of time)
2 Tbsp. salt
Boil pasta in ½ gallon of water with salt until al dente. Drain and transfer to bowl. If cooking ahead of time, shock in an ice bath to cool, remove from water and toss with 2 Tbsp. of salad oil.
6-8 medium-size Roma tomatoes
2 Tbsp. olive oil
1/4 tsp. salt
1/8 tsp. black pepper
2 cloves of minced garlic
10 fresh basil leaves
Wash, core and dice tomatoes to 1/4" pieces, save juices and place in small bowl. Wash, dry and cut basil leaves into thin strips. Combine all ingredients and hold for 2 hours before use.
Heat heavy bottom sauce pan under medium-low flame. Add 2 Tbsp. olive oil, heat oil for 20 seconds. Add any remaining garlic butter from bread to sauce pan.
Saute in oil 2 cloves of garlic sliced into thin coins (if small use 3) for 45 seconds on each side until soft and tender - do not brown garlic (if brown discard and start over). Increase heat and add tomato salad and stir.
Add 1/2 cup of plain tomato sauce to pan and bring to a boil. Add pasta to sauce pan and toss with fresh sauce (sauce should just coat pasta). Transfer to a service platter or plate individually. Garnish with balsamic glaze.
1 cup of balsamic vinegar
1 Tbsp. of sugar
Bring to a boil in small sauce pan and turn down flame to a simmer.
Reduce by 75% until sauce turns to a thick syrup, hold at room temp.
To Serve: Slice chicken breast into strips on a bias (45 degree angle) and place on top of pasta.
Slice 5 fresh basil leaves into thin strips and garnish pasta.
T.G.I. Friday's French Onion Soup
2 Tablespoons butter or margarine
4 cups sliced onion
3 cups beef broth -- low-fat okay
1 1/2 cups water
1 Tablespoon cooking sherry -- optional
1 Tablespoon Worcestershire sauce
1/4 teaspoon black pepper
1 dash dried thyme
1 cup soft croutons -- optional
1/2 cup shredded mozzarella cheese -- (low-fat okay, optional)
Melt butter in saucepan over low heat. Add onions and cook 20 minutes, stirring occasionally.
Add beef broth,water, sherry, Worcestershire sauce, pepper, and thyme to pot.
Increase heat and bring to boil, then reduce heat.
Cover and simmer for 5 minutes. Divide into bowls.
Top with croutons, then mozzarella. Broil until cheese melts and begins to brown.
T.G.I.Friday's Lemon Chicken Scaloppini
2 1/2 lbs Chicken Breasts (pounded thin)
2oz. Olive Oil
8oz. sliced mushrooms
2 lemons (halved)
4oz. heavy whipping cream
12oz. lemon sauce
20oz. Angel Hair pasta
8T. fried Pancetta
4T Friend Capers Lemon Sauce
1T. Fresh Lemon Juice
1qt. Whipping creme
Chicken: Heat saute pan over medium heat. Add oil and heat. Add chicken pieces to saute pan and saute on each side for one minute (or until no longer pink).
Add sliced mushrooms to saute pan and saute with chicken for an additional minute. When mushrooms are cooked, squeeze juice from lemons into saute pan and coat the chicken with juice (ensure there are no seeds).
Add cream to pan and stir to incorporate. Add lemon sauce and stir to incorporate. DO NOT RETURN TO HEAT/FLAME!
Lemon Sauce: Boil Chablis to reduce to 2 cups. Add lemon juice and butter and melt slowly.
Add whipping cream and simmer on low heat until thickened. Add spices and cool to room temp.
In large bowl, twirl pasta into a nest. Sprinkle chicken pieces against pasta and pour remaining contents of pan on and around chicken.
Sprinkle pancetta and capers over entire dish. Garnish with chopped parsley.
T.G.I. Friday's Spicy Cajun Pasta
Ten ounces cooked fettuccine
One cup spicy Cajun pasta sauce (See following recipe)
One tablespoon Parmesan cheese
One boneless chicken breast, cooked and sliced in strips
One teaspoon chopped parsley
Place pasta and sauce in pan and heat until hot.
Arrange in serving dish and top with chicken breast.
Garnish with Parmesan cheese and parsley.
Two ounces olive oil
One tablespoon fresh chopped garlic
One-half cup onion, cut in large chunks
One-half cup green peppers, diced in large pieces
One-half cup red peppers, diced in large pieces
One-eighth teaspoon cayenne pepper
One cup chicken stock
One cup V-8 juice
Cornstarch (mix about a tablespoon with a couple of tablespoons of cold water to form a slurry)
Salt and pepper to taste. Heat oil in saute pan. Add garlic and saute for 30 seconds.
Add onions, saute one minute, then add peppers and continue to saute another minute.
Deglaze with chicken stock, reducing by half.
Add V-8 juice and cayenne pepper. Bring to a boil and simmer for 10 minutes. Thicken with cornstarch to desired consistency. Season with salt and pepper.
T.G.I. Friday's Pizza
1 flour tortilla
mozzarella cheese, shredded
a pinch of Italian seasoning
Bring the oven to 350 degrees F.
Sprinkle a small amount of flour on one side of the tortilla. Put it on tinfoil, flour side down. Put pizza sauce on top, then mozzarella. Sprinkle with Italian seasoning. Bake until slightly brown. Cut into wedges.
T.G.I. Friday's Maple-Cured Pork Loin with Sweet Potatoes
1/2 cup soy sauce
1/4 cup dark beer
2 tablespoons dark molasses
2 teaspoons lemon zest
2 teaspoons orange zest
1 tablespoons fresh thyme, finely chopped
2 tablespoons freshly grated ginger
2 cloves garlic, peeled, finely chopped
2 tablespoons light brown sugar
1/2 teaspoon cracked black pepper
1 tablespoon kosher salt
1/2 teaspoon cayenne pepper
2 pounds boneless pork loin
Whipped Sweet Potatoes:
4 sweet potatoes, peeled, cut into 1-inch pieces
1 Granny Smith apple, peeled, cored and finely diced
1/2 cup heavy whipping cream
1/4 cup butter
2 teaspoons brown sugar
1 tablespoon maple syrup
1 teaspoon kosher salt
1/2 teaspoon black pepper
In a small bowl or glass measure combine all the marinade ingredients.
Place the pork loin in a baking dish, cover with the marinade and refrigerate 24 hours.
Preheat the oven to 400F degrees.
Remove the pork loin from the marinade, place in a baking dish. Place in the oven, cover and cook for 1 hour or until cooked to medium.
Meanwhile, in a large pot place the sweet potato pieces, cover with water and bring to a boil. Cook until tender, about 15 minutes.
In a saucepan combine the apple, heavy cream, butter, brown sugar and maple syrup. Bring to a simmer.
Drain the potatoes and transfer to a mixer and whip with whisk. Gradually add the apple/cream mixture and whip until smooth.
Add the salt and pepper to taste.
Remove the pork from the oven and let stand a few minutes before slicing.
Slice the pork loin and serve with the whipped sweet potatoes.
T.G.I. Friday's Roast Vegetables
1 pound baby carrots
8 ounces mushrooms
1/4 cup olive oil
1 Tbsp Kosher salt
2 Tbsp. chopped fresh garlic
2 tsp chopped fresh rosemary
1 tsp ground black pepper
Mix the olive oil, Kosher salt, garlic, rosemary and black pepper together in a mixing bowl.
Divide this mixture into two equal parts. Toss the carrots in half of the mixture and the mushrooms in the other half of the mixture.
Place the carrots and mushrooms separately on cookie sheets. Roast in preheated oven at 500ºF. until soft (carrots will take longer).
T.G.I. FRIDAY'S Vegetable Grill
Remove stem from mushroom and discard.
Rinse mushroom with cold water.
Add your favorite vinaigrette dressing - just enough to fill the bottom of
the mushroom cap; marinate for one hour.
Place mushroom on grill, cap side up.
Grill until tender.
Red Peppers - wash and dry, cut into large squares.
Zucchini - wash and dry, cut into large round slices, about 3/4" thick.
Summer Squash - wash and dry, cut into large round slices, about 3/4" thick.
Roma Tomato - wash and dry, remove core and discard, cut in 1/2" w edges.
Use bamboo or wood skewers - soak in water for 30 minutes before use so skewers do not burn on the grill or splinter.
Assemble skewers in color array such as - red pepper, zucchini, roma tomato, squash. When assembling place vegetable flat on cutting board and insert skewer through skin side and out through skin side for a flat, long skewer of fresh vegetables.
Grill until vegetables are just tender and slightly crunchy.
Cook your favorite thin, long pasta, such as spaghetti, in salted boiling
water and place in a dish.
T.G.I. Friday's Broccoli Cheese Soup
2 lbs fresh broccoli
1 cup green onions (chopped and tops and bottoms separated)
2 (10 ounce) cans chicken broth
1 lb colby cheese
1-1 1/2 lb American cheese or cheddar cheese
1 cup half-and-half
2 tablespoons flour
3 tablespoons butter
1 tablespoon fresh ground pepper
1-2 tablespoon cornstarch (to thicken)
1/2 cup water
1 tablespoon oil
Steam Broccoli by either putting in Microwave safe dish with lid and a small amount of water, or on stove in a covered sauce pan and small amount of water.
Cook just until soft.
Oil skillet 1/8" in bottom. Heat, then add 3 TBS Butter.
Add 2 Tbs Flour, chopped Green onion bottoms and ground Pepper.
Cook until Yellow in color, just enough so the flour is not raw .
Add 2 Cans of Chicken Broth.
Stir quickly, using whisk if you have one.
Add Steamed Broccoli and any pan liquids.
Add Green Onion tops, and Simmer 15-20 minutes on Med heat.
This will slightly reduce liquid and impart flavors.
Add Colby and American Cheeses.
Cook on low 1 minute.
Add 1 Cup Half and Half slowly, so it will not clump.
Here you must watch temperature, so keep it on low .
Cook 10 minutes.
Add Cornstarch to water and stir.
Pour in 1/2 of cornstarch mixture and stir.
Then pour in 2nd half of mixture and stir.
Turn heat off and stir until thick.
T.G.I. Friday's Shrimp Marinara
1 ounce garlic butter
6 ounces marinara sauce
10 ounces angel hair pasta, cooked
1 teaspoon parsley, chopped
French bread, sliced
1/2 tablespoon garlic butter
Heat saute pan over medium heat. Add garlic butter and heat for 30 seconds. Add shrimp and saute until raw appearance disappears and shrimp turns pink.
Flip once and cook to an internal temperature of 150 degrees F. Add marinara sauce and stir to mix ingredients.
Mound hot pasta in center of bowl and top with sauce, distributing shrimp evenly. Garnish with chopped parsley.
Toast French bread slices and brush with garlic butter. Cut in half diagonally.
Serve with pasta.
TGI Fridays Sizzling Chicken and Cheese with Shrimp
- 2 (4 ounce) chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon chopped garlic
- 1/2 cup shredded white chihuahua cheese
- 2 slices American cheese
- mashed potatoes
- 2 tablespoons chopped garlic
- 2 tablespoons chopped parsley
- 2 ounces olive oil
- 1 teaspoon crushed red pepper flakes
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
pepper and onion medley
- 1 green pepper , julienne
- 1 red pepper , julienne
- 1 yellow onion , julienne
T.G.I. Friday's Dijon Chicken Pasta
- Pound chicken breasts to even thickness.
- Combine all marinade ingredients. Place chicken breasts in marinade and refrigerate for 2 to 4 hours.
- 3Slice peppers and onions and sauté in olive oil until al dente. Season with salt and pepper.
- Saute chicken breasts in olive oil over medium heat; cook evenly on both sides to a golden brown color.
- Heat cast iron skillet on burner over medium heat until very hot. Place mashed potatoes on top portion of skillet. Place cheeses on bottom portion of skillet and cover with pepper and onion medley. Add chicken to top of pepper and onion medley, resting on potatoes. Top with chopped parsley. Serve “sizzling.".___________________________________________________________________
Dijon Pasta Sauce
1 clove garlic, pressed
1/2 teaspoon olive oil
1 cup strained fat-free yogurt*
2 tablespoons cornstarch
1 cup evaporated skim milk
1/4 cup fat-free milk
2 teaspoons Grey Poupon Dijon mustard
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
Dash ground black pepper
1 1/2 tablespoon fresh parsley, chopped
Chicken Spice Blend
2 teaspoons salt
1 teaspoon paprika
Fat-free butter-flavored spread or spray
4 skinless chicken breast fillets
1/2 teaspoon dried thyme
Dash or two ground black pepper
1 pound package penne pasta
3 to 4 quarts water
1 small tomato, diced
Fresh parsley, chopped
Preheat barbecue or stovetop grill to medium/high heat.
Prepare pasta sauce by first sauteing the pressed garlic in the olive oil in a medium saucepan.
Saute only for a minute or two over medium heat. Do not let the garlic brown or it will become bitter. Remove pan from heat.
Combine strained yogurt with cornstarch in a medium bowl.
Add evaporated milk, fat-free milk, and mustard, and mix. Pour mixture into saucepan and place it back over heat.
Add Parmesan cheese, salt and pepper, and stir. When sauce thickens, add parsley and turn heat to low, stirring often.
As sauce cooks, prepare the chicken by combining all of the spice blend ingredients in a small bowl. Rub a light coating of butter-flavored spread or spray over each breast, and sprinkle some of the spice blend over both sides of each chicken breast.
Cook the chicken on the grill for 4 to 5 minutes per side. Turn the chicken at a 45 degree angle halfway through the cooking time on each side, so that you get criss-crossed grill marks on the surface.
While chicken is grilling, prepare pasta by bringing 3 to 4 cups of water to a boil in a large pan.
Add pasta to the water and cook for 12 to 15 minutes or until pasta is tender. Strain.
Divide strained pasta into four portions on four plates, and pour a generous portion of the sauce over the pasta. Sprinkle some diced tomato over the pasta on each plate.
Sprinkle some additional fresh parsley over the pasta. Slice each chicken breast across the grain, and arrange each sliced breast on top of the pasta on each plate, being careful to retain the shape of the chicken
breast as you position it.
Note: Make the strained yogurt by pouring a large container of plain yogurt into a coffee filter placed in a metal steamer basket or strainer.
Overnight, the liquid whey will drain from the yogurt, leaving a thick, cheese-like substance in the strainer. Measure this thick stuff for the
recipe and toss out the liquid.
T.G.I. Friday's Garlic Chicken
1/2 ounce garlic butter
2 chicken breasts, pounded and seasoned with garlic
1 tablespoon sliced green onion
2 tablespoons garlic chips
1 teaspoon parsley, chopped
Heat saute pan over medium heat; add garlic butter and heat for 30 seconds. Place seasoned chicken breasts in pan and saute on each side for 1 1/2 minutes.
While finishing the chicken, add the vegetables. Flash saute vegetables to coat with marinade. Mound mashed potatoes in center of service plate and garnish with green onions.
Remove chicken from saute pan and shingle breasts slightly on mashed potatoes.
Distribute vegetables, with juices, around mashed potatoes. Distribute fried garlic chips over chicken breasts. Garnish with chopped parsley.
T.G.I. Friday's Sizzling Vegetable Fajitas
8 oz. chopped cilantro, for pesto
3 cloves garlic, for pesto
1/2 cup olive oil, for pesto
1/8 tsp. salt, or to taste, for pesto
1/8 tsp. pepper, or to taste, for pesto
2 oz. freshly grated Parmesan cheese, for pesto
1 medium onion, sliced
1/2 tbsp. margarine
juice of 1/2 lemon
3 flour tortillas, w armed
lime wedge, for garnish
carrots, zucchini and yellow summer squash, cut julienne-style
broccoli and cauliflower, cut into small florets,
green pepper and mushrooms, thinly sliced
For Condiment: Pico De Gallo Sauce, guacamole, sour cream, shredded Cheddar cheese, salsa.
To make pesto, put cilantro and garlic in a food processor and process until finely chopped.
With machine on, gradually add olive oil. Season and blend in cheese. Slice enough onion to equal about 1/2 cup.
Saute with margarine in a small cast-iron skillet over medium-high heat. Cook past translucent stage until browned, about six to eight minutes.
Prepare about 2 cups of vegetables -- the combination depends on personal taste.
Cook all vegetables except mushrooms in lemon juice and 2 tablespoons of pesto over medium to medium-high heat. When almost at al-dente stage, add sliced mushrooms.
Continue cooking for about one minute. (The remaining pesto can be refrigerated for future use.) Place vegetable mixture over sizzling onions, then spoon vegetable-onion mixture into center of warmed tortillas.
Top with condiments, to taste, then roll up tortillas. Three tortillas make one very generous portion.
T.G.I. Friday's Mudslide
5 Ounces Kahlua
5 Ounces Bailey's Irish Cream
5 Ounces Absolut Vodka
2 Ounces Chocolate Syrup
Pour ingredients into a blender filled with ice. Blend on high until smooth.